December 2011
11 posts
WatchFamed Japanese barman Hidetsugu Ueno explains the Japanese bartending technique known as “the hard shake.”
“When it comes to innovation, the whiskey business is like the auto industry: it...”
– Bourbon’s All-American Roar - NYTimes.com
“In 1930, there was a speakeasy on every block and the local bootlegger stretched...”
– Why Craft Booze Is Booming - Lifestyle - GOOD (via Tristan Willey)
“Husband and wife team Shane Covey and Jennifer Gavin opened Upstate a little...”
– Off-the-Menu Whiskey Cake at Upstate Craft Beer & Oyster Bar | Serious Eats : New York (via Courtney Lewis)
I’m a sucker for this kind of clubby hospitality. And for baked goods made with whiskey.
